Kandıra Dart Description and Distinctive Features of the Product: Kandıra Dartısı is a dairy product produced by cooking raw milk cream obtained from cow's milk. It is commonly consumed as a breakfast item but is also used as a sauce for rice, pasta, and keşkek, as well as in dishes and pastry as a type of fat. Kandıra Dartısı has a two-part structure, being granular and oily, with a porous and heterogeneous texture. The product is in a solid form under storage conditions, so it is not consumed cold. It needs to be heated slightly before consumption. The ready-to-eat Kandıra Dartısı has a dry matter ratio of 82.77% to 87.58%, a protein ratio of 8.19% to 8.93%, and a fat ratio of 64.82% to 69.88%. Kandıra Dartısı has a historical background dating back to ancient times and holds significance in the culinary culture of the Kandıra district. The production method is specific to the geographical region, establishing a connection between the product's reputation and its geographical boundary. Production Method: Approximately 500 g of raw milk cream is obtained from 10 kg of raw milk, and 300 g of Kandıra Dartısı is derived from this amount of raw milk cream. Ideally, milk obtained from the geographical region is used in production. Ingredients for Kandıra Dartısı: - 10 kg of milk - 1.5 g of salt After filtering raw cow's milk, the cream accumulated on the surface is collected by letting it sit at 4°C for 12-14 hours. The collected cream undergoes heat treatment by stirring continuously over low heat. The cream thickens when it reaches the boiling point, 100-101°C. Salt is added during boiling. As the cream boils, fat starts separating from the structure of the cream, and the milk components in the mixture separate from the milk fat, resulting in a thicker and more heterogeneous structure. Heat treatment continues in the temperature range of 107-111°C, with the dark part in the fat being roasted until it turns from light yellow to brown and becomes porous. After heat treatment, the product is placed on a cold surface to prevent further roasting of the sediment in hot oil. The obtained product is placed in storage containers and left to cool until it reaches room temperature. When the product cools, it partially solidifies, forming a heterogeneous structure with the milk fat on top and the sediment at the bottom. The product is stored in the refrigerator at 4°C. Kandıra Dartısı should be heated before consumption; it is not consumed cold.